Chefs Without Restaurants
Join Chris Spear as he interviews food and beverage entrepreneurs who've taken a unique path in the culinary world. His guests include caterers, research chefs, personal chefs, cookbook authors, food truck operators, farmers, and more – all individuals who've paved their own way in the culinary world. With over 30 years of experience in the hospitality industry, including his own personal chef business, Perfect Little Bites, Chris is dedicated to helping others grow and succeed in the food and beverage industry. Tune in to hear their inspiring stories and valuable insights on the road less traveled in the food and beverage industry.
Chefs Without Restaurants
Contract Foodservice, High-Volume Cooking and Culinary School - A Discussion with Chef Dan Doyle
On this episode we have chef Dan Doyle. Dan is currently a regional chef with Legends Hospitality, and works with Live Nation.
In this episode:
· Contract foodservice
· High-volume cooking
· The pricing of stadium food
· Culinary school and The American Culinary Federation
· Unions in kitchens
· and so much more
Recommended book: The Perfectionist: Life and Death in Haute Cuisine
Favorite Digital Tool: Bluetooth Headphones
Email Dan Doyle at Ddoyle167@gmail.com
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